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Coffee-Cardamom Bread Pudding w/ Warm Mocha Sauce

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50


It ain’t pretty, but it is absolutely delicious! Serve this easy, comforting bread pudding for brunch, breakfast or even a holiday dessert. The warm mocha sauce takes it to the next level.



Bread Pudding

  • 4 cups bread, cut into 1-inch cubes (stale works best)
  • 1 cup golden raisins
  • 1/2 cup cold water
  • 2 Tbsp. VeganEgg powder
  • 2 cups unsweetened non-dairy milk
  • 1/2 cup freshly brewed coffee
  • 1/2 cup pure maple syrup
  • 1/2 Tbsp. vanilla extract
  • 1/2 Tbsp. vanilla powder
  • 1/21 tsp. cardamom powder
  • 1/2 tsp. ground cinnamon

Mocha Sauce

  • 1/4 cup freshly brewed coffee
  • 2 Tbsp. Dutch process cocoa powder
  • 1 Tbsp. NuNaturals Cocoa Syrup, or vegan chocolate sauce


Make the pudding

  1. Preheat the oven to 350-degrees F and have an 8-inch x 8-inch baking dish ready. No need to spray or coat with oil.
  2. Place the bread in a large mixing bowl. Stir in the raisins. Set aside.
  3. In a blender, thoroughly blend the cold water with the VeganEgg. Make sure there are no lumps. Now add the non-dairy milk through the cinnamon and blend again.
  4. Pour the wet ingredients over the bread and raisins and stir to thoroughly coat the bread. Carefully transfer mixture to the baking pan. Bake pudding for 30-40 minutes or until firm and starting to brown on top.

Make the mocha sauce

  1. In a small bowl, whisk together the coffee (it helps if it’s warm), cocoa syrup and cocoa powder until smooth.
  2. To serve, divide the bread pudding – while still warm – among bowls and drizzle with mocha sauce.


  • I cube the bread and spread it out on a baking sheet and let it sit overnight so that it gets slightly hard and crispy.


  • Serving Size: 8
  • Calories: 200
  • Sugar: 24
  • Sodium: 140
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 42
  • Protein: 4
  • Cholesterol: 0